Ingredients
1lbchicken breasts,boneless, skinless, cut into 1½-inch pieces
1red bell pepper,cut into 1-inch pieces
1yellow bell pepper,cut into 1-inch pieces
1red onion,cut into thin wedges
¼cupolive oil
⅓cuplime juice
1tspsugar
1tspkosher salt
¼tspground cumin
2garlic cloves,minced
¼cupwater
½tspdried oregano
¼tspground black pepper
1½tspsmoked paprika
1tsponion powder
2tbspchili powder
1cupsour cream,can use light
½cupfresh cilantro leaves,roughly chopped
2tsplime juice
1½tsphoney
¼cupgreen salsa
salt and pepper,to taste
Preparation
Pour the lime juice, olive oil, and water into a large resealable bag. Add the garlic, sugar, salt and pepper, cumin, garlic, oregano, smoked paprika, onion powder, and chili powder.
Seal the bag and shake to combine. Remove 2 tablespoons of the marinade and set aside in the refrigerator.
Add the chicken to the bag of marinade, seal, and place in the fridge.
Marinate for at least 2 hours or up to 8 hours.
Soak 6 skewers in the cold water for 20 minutes. Heat the grill according to manufacturer instructions.
Thread the chicken, peppers, and onions onto the wooden skewers. Drizzle the reserved marinade over the top of the skewers, and season with salt and pepper.
Grill the skewers for about 4 to 5 minutes per side, until the chicken is cooked through and the vegetables have started to soften. *
Combine all of the sauce ingredients in the food processor and blend until smooth. Add the salt and pepper to taste.
Serve the skewers with the dipping sauce, and any other Mexican accompaniments of choice. Enjoy!
